Google translate is an amazing tool which has been indispensable from day dot of The Taste Trail. Occasionally though, sometimes, just once in a while the translation goes slightly awry. If google had its way this would be called 'Angry Potato Soup' and I would be instructing you to 'hack the potatoes to pieces' before telling them to 'shut up' (no wonder they're angry). I have chosen to interpret the hacking of potatoes to the much more keep-all-your-fingers friendly method of dicing them with a knife. My guess, based on the paprika and chilli peppers, is that it is spicy in lieu of angry, however if you want to slam it down on the dinner table and announce you're serving up angry soup then be my guest.
It took every ounce of my being not to replace the water with stock, none of the recipes I encountered used it so I went the authentic route. I needn't have worried though as it was jam packed full of flavour. Provided you season and spice the veg properly prior to pouring in the water then you will have a yummy soup too.
- 600g potatoes diced into 2 cm cubes
- 1 onion chopped finely
- 1 carrot peeled and roughly grated
- 2 tbsp flour
- 1 tbsp butter
- 1 litre water
- 1/4 tsp cayenne pepper
- 2 tsp paprika
- Salt & Pepper to taste
NUTRITIONAL CONTENT PER PORTION
- Calories | 166
- Fat | 3.3
Serves | 4
Prep Time | 10
Cooking Time | 35 minutes
- Saute the potatoes, onion and carrot in the butter until golden. Stir in the paprika and cayenne pepper, season well with salt and pepper and continue cooking for a further minute. Remove from the heat and stir in the flour.
- Stir in the water, bring to the boil then cover and simmer for 20 minutes.
- Season again to taste